Chocolate mango roulade recipe

“Ok, so it's really just a chocolate swiss roll, but it can also be used as a chocolate log for Christmas with some chocolate frosting”

Allergy Information

Wheat-Free

Gluten-Free

Nut-Free

Dairy-Free

Sugar-Free

Vegetarian

Vegan

Yield:serves 6-8

I used to love chocolate Swiss roll as a kid, but I haven't seen any gluten free ones for sale, so I though I'd try to make one. You can also use this recipe as the base for your
Christmas/Yule chocolate log, just add chocolate frosting, confectioners sugar for snow, and it's sorted.

Ingredients

Roulade

75g[75g]
fresh dates, stoned and chopped

100ml[100ml]
water

2 medium[2 medium]
eggs, beaten

75g[75g]
buckwheat flour

25g[25g]
cocoa powder, unsweetened

1 1⁄2 tsp[1 1⁄2 tsp]
baking powder

Filling

1[1]
ripe mango, sliced

200ml[200ml]
whipping cream

Directions

Preheat oven:230°C, 450°F, Gas 8

Line a 27cm x 18cm (11" x 7") shallow tin with baking parchment.

Put the dates and water into a small saucepan and bring to the boil. Turn heat down and simmer for approximately 10 minutes until the dates are soft. Remove from heat and mash the dates to a fine smooth paste. Put aside to cool for a few minutes.

Put eggs into a bowl with the cooled date mixture and beat well for about 10 minutes until the mixture is smooth and slightly thickened.

Sieve the buckwheat flour, cocoa and baking powder into the egg mixture and fold together thoroughly, taking care not to lose too much of the air in the beaten eggs.

Spoon the mixture into the prepared baking tin and level to an even thickness with a spatula. Place immediately into the preheated oven for 6-8 minutes.

Remove roulade from oven and immediately turn out of the tin onto a clean, firm surface. Peel off the baking paper, then lay the baking paper back on top and roll the roulade up while it is still hot and soft. Put aside to cool completely.

While the roulade is cooling whip the cream to a soft peak. Peel and slice the mango into strips.

When roulade is cool, unroll it and remove the baking paper. Spread the whipped cream all over the roulade then top with the thin slices of mango. (Note: if you lay the mango slices lengthways in the same direction that you will be rolling it up again it will roll up easier and hopefully without breaking.) Roll carefully.

Keep in the refrigerator until ready to serve, then dust with icing sugar (optional) and eat on the same day of making.

This is quite a quick dessert to make, and looks impressive when completed. You could substitute any other soft fruit for the mango, and if you wanted to lower the calorie value substitute fat-free Greek yoghurt for the whipping cream.

For added decadence you could also cover the top of the roulade with whipped cream and shavings of dark chocolate or thin mango strips, or both.